Potato Soufflé

Known in Italy as sformato (sfor-MAH-toa), this dish can be a savory pie, pudding, custard, or soufflé. Our potato version is fairly dense and soufflélike with a crusty top. Cut it into wedges, and add a ladleful of gravy.

Ingredients

2 pounds baking potatoes, peeled and cubed

6 tablespoons butter or margarine

1/2 cup all-purpose flour

2 cups milk

3 tablespoons butter or margarine

1 large onion, chopped

4 egg yolks, lightly beaten

1/2 cup freshly shredded Parmesan cheese

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon freshly grated nutmeg

1 cup soft breadcrumbs (homemade; see Note), toasted

Garnish: fresh thyme

How to Make It

Step 1

Cook potato in boiling salted water to cover 25 minutes or until tender; drain well. Return potato to pan; mash with a potato masher.